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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-29-2014, 05:10 AM | #1 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Balinese Chook & Pilau Rice (pr0n, not Q)
Blended chilies, ginger, garlic,soy and spices with an onion to make a gravy paste.
Fried chicken drumsticks and marylands and wings till golden. Then cooked the paste, added lemon juice and coconut milk and simmered the chicken until the gravy was a rich sticky coating. Pilau is a spicy or flavored rice. This one is flavored with saffron, cinnamon and chilies and oranges. Served with a spicy cashew topping and coriander. Just awesome tucker!
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03-29-2014, 06:32 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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That looks great Bucc!
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03-29-2014, 08:19 AM | #3 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Those flavors sound great, Buccs. I'll take a plate!!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-29-2014, 09:32 AM | #6 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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That is one fine lookin plate, Buccs!
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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03-29-2014, 10:32 AM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I want to eat at your house Buccs! Everything you cook looks fantastic!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-29-2014, 11:53 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Love the ingredients you put in there Buccs!
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03-29-2014, 05:47 PM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I wanna eat at your place too Jeanie, that puts me into a HUGE club tho!
If I hit the lottery we will have to do both! Thanks guys, I know this must look alien to some but we do really dig our Asian here. Thanks for making me feel good about sharing...
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03-29-2014, 10:16 PM | #13 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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What part of the chicken do you call a Maryland? The thigh?
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03-29-2014, 11:03 PM | #14 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Yes, the thigh.
Dunno why.
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03-29-2014, 11:07 PM | #15 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Oh wow! Nice change of pace for sure! Looks awesome!
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